batata Puri Recipe | surat famous batata puri | besan chutney | Indian Street Food

Bateta puri

Batata puri is a very famous street food of the city Surat, Gujarat made with thin potato slices coated with besan batter. It is served with besan kadhi or chutney and fried chilies. This basen kadhi(chutney)  is slightly spicy, tangy, and different than regular chutney. These batata puris are easy to make with all available ingredients in your kitchen. Do try this!

The key to making tasty batata puri and besan kadhi (chutney) at home are
For batata puri
  • Firstly, make thin and medium-size potato slices. Do not make long batata slices otherwise, puri will not puff up properly.
  • Besan batter should be slightly medium thick and have a coating consistency.
  • Lastly, for frying, add batata puri on high flame, and then medium flame to make it crispy and golden brown. do not fry them on low flame otherwise, it absorbs oil and turns soggy.
For besan kadhi (chutney)
  • Firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it would end up forming lumps without the smooth consistency.
  • Cook kadhi (chutney) on a medium flame for 2-3 minutes, so besan is properly cooked and chutney becomes slightly thick.
  • The kadhi (chutney) has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency and hence add water before preheating it.
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Recipe Video

Bateta puri

Recipe card for surat famous batata puri

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snack, Street food
Cuisine Indian
Servings 3 servings

Ingredients
  

For batata puri

  • 2 medium size potatoes
  • 1 cup besan gram flour
  • Salt to taste
  • Pinch of hing
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ cup water or as required
  • 1/8 tsp or pinch of baking soda
  • 1 tbsp hot oil
  • Oil for deep frying

For besan kadhi (chutney)

  • 4 tbsp yogurt dahi
  • 2 tbsp besan gram flour
  • Salt to taste
  • ¼ tsp black salt
  • 1/8 tsp citric acid limbu na phool
  • 1 tsp sugar
  • ¼ tsp turmeric powder
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 1.5 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • Some coriander leaves

Instructions
 

Making batata puri

  • in a mixing bowl, add the besan, salt, hing, turmeric powder, red chili powder, coriander powder, and mix well.
  • add water gradually to make a smooth batter make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 2-3 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
  • Once whisked well, let the batter rest for a minimum time of 10-15 minutes.
  • Now peel the potato skin and make medium and thin potato slices.
  • Wash potato slices with water to remove their excess starch.
  • Remove water and dry potato slices.
  • Set oil on medium heat for deep frying, whisk the batter once again & add baking soda and hot oil to it. mix well.
  • Add potato slices into batter and coat with it. remove extra batter from slices.
  • Add coated slices in hot oil for deep frying, splash hot oil on puri so it will puff up.
  • Now keep the flame on medium and fry puri till it's golden brown.
  • Now drain off over the wire rack and fry all puris into the same way.
  • For fried green chilies, make medium size chili pieces, briefly fry green chilies for 15-20 seconds and sprinkle some salt on them. serve with batata puri.

For besan kadhi (chutney)

  • In a bowl, mix besan, yogurt, salt, black salt, turmeric powder, citric acid, sugar, green chili paste, and ginger paste. Mix well and make a lump-free mixture.
  • Then add 1.5 cup water and mix well.
  • Heat the oil in a pan on medium heat. Once hot add mustard seeds, things, and curry leaves. sauté it.
  • Now lower the flame and add kadhi mixture gradually and mix well.
  • then let it simmer for 2-3 minutes or till it becomes thick.
  • When kadhi is slightly thick, then turn off the stove.
  • Besan kadhi (chutney) is ready to serve with batata puri.

Notes

For batata puri
  • Besan batter has medium-thick consistency and coated the backside of the spoon very well.
  • make thin and medium-size potato slices.
  • oil temperature should be high when you add batata puri in it.
  • fry batata puri on medium heat.
For Kadhi
  • there are no lumps in the kadhi/chutney mixture.
  • stir continuously after adding kadhi/chutney mixture into pan.
  • cook kadhi for 3 minutes, so besan will cook properly.

 

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